Stuffing Recipe

E-Raq (a fave foodie friend), and others: Everyone has a favorite stuffing recipe. Mine involves orange rind, nuts and breakfast sausage along with the usual copious amounts of butter and onion in the (brown) bread. But I'm having a hard time here finding sausage similar to the big round tubes of it I would buy back home. The sausage really "kicks it up a notch", you know?

Yum, sounds great. For sausage, e.g. sausage rolls we used to use Tony's, but are now forced to use Jimmy Deans. Bobby makes his own if you like a coarser grind. How about Big Daddy?????

As for me, toasted bread crumbs, tons of melted butter, celery onion and sage which I grow myself, salt and pepper. EASY.

Helper Guy and E Raq - Use Johnsonville Italian sausage or Johnsonville Breakfast sausage.

You can get both at SL, Walmart and El Torito. Tony's sausage is horrible.

I just remembered: our Manchester laddie at Magana's makes a very impressive breakfast sausage that he sells by weight... perfect amount of seasoning.

You toast the bread crumbs? Interesting. We always just let them dry out. Your other ingredients are the same as mine. Yum.

Why are you forced to use Jimmy Dean instead of Tony's?

joec wrote:Helper Guy and E Raq - Use Johnsonville Italian sausage or Johnsonville Breakfast sausage.

You can get both at SL, Walmart and El Torito. Tony's sausage is horrible.

Years ago Tony's was all you could get. He no longer makes it.

Ah, so. Well, Johnsonville's are pretty good, actually. And are probably what I would use if I hadn't remembered Jeffery's.

I would use Big Daddy's Italian Sausage in the stuffing. It would kick it up a notch. BAM!

We will be doing cornbread dressing made with a young hen raised just for the occasion and oyster dressing. We will be deep frying our turkey. Homemade tamales and salsa. Jewel is making sweet potato casserole, deviled eggs, homemade yeast rolls,corn casserole w/ chilies. There will be a squash casserole and mashed potatoes. For dessert we are having pecan pie and pumpkin, Pecans were from our trees. We have started some prep work already. We will have around 40 give or take guests coming in from all over. I have no idea what else there will be to eat. We are combining Christmas because w are leaving for New Zealand in Dec.

That reminds me need rum I promised hot rum cider.

A few people this year are using our Spanish Chorizo sausage in the stuffing. Incredible flavor and taste. We are smoking a new batch tomorrow and should have it in the stores by Friday.

We will also have the breakfast sausage available at Super Lake, El Torito and Tony's by Friday. We have been busy making a new batch.

And of course you can use the Italian and Cajun Andouille sausage for a great taste.

Thanks,

Big Daddy

espíritu del lago wrote:We will be doing cornbread dressing made with a young hen raised just for the occasion and oyster dressing. We will be deep frying our turkey. Homemade tamales and salsa. Jewel is making sweet potato casserole, deviled eggs, homemade yeast rolls,corn casserole w/ chilies. There will be a squash casserole and mashed potatoes. For dessert we are having pecan pie and pumpkin, Pecans were from our trees. We have started some prep work already. We will have around 40 give or take guests coming in from all over. I have no idea what else there will be to eat. We are combining Christmas because w are leaving for New Zealand in Dec.

That reminds me need rum I promised hot rum cider.

I'm glad to see you are keeping those young hens employed... Meantime, does she have a secret for peeling those boiled eggs here? I've never had such difficulty. I've read so many secret methods, and none work.

Just tap them on the least pointy end where the void is,it works for me.

I always put them in cold water right after boiling. Seems to make them easier to peel.

CanuckBob wrote:I always put them in cold water right after boiling. Seems to make them easier to peel.

You're absolutley right,I forgot to mention that.